South Indian Cuisine - Vinaya's Culinary Delights

Kerala style Potato and Onion Stir Fry /Nadan Urulakizhangu Mezhukupuratti Recipe

Posted on September 4, 2018September 4, 2018 by vinaya

It is the seasoning used in the Potato and Onion Stir fry popular in all the regions of India, which makes each of them unique! The oil used differs too, hence the taste too is varied. Posting a Potato and Onion Stir Fry the Kerala way today.

Ingredients :

3 potatoes
2 onions
1 dry red chilly broken
1 green chilly
2 flakes of Garlic
1 sprig curry leaves
1 tbsp Coconut oil
1/4 tsp Mustard
A large pinch of Haldi /Turmeric powder
Salt

Method :

Peel and wash the potatoes. Slice them thinly lengthwise and tip them into a bowl of water to prevent discolouration. Slice the onions, crush the garlic and slit the green chilly. Heat oil in a pan. Add the mustard, and after it splutters add the slit green chilly, broken red chilly bits, garlic, curry leaves and toss for a minute. Drop in the onions, potatoes, salt and Haldi. Mix thoroughly. Sprinkle a little water and keep stirring till the potatoes are done.

Chana /Black Chickpeas Saar Recipe

Posted on September 4, 2018 by vinaya

The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.

Ingredients :

250 gms Chana /Black Chickpeas
1.5 litres of water
Salt
2 tbsps Ghee /clarified butter
10 flakes of garlic
4 dry red chillies

Method :
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.

Idli – Split Black Gram and Semolina Recipe

Posted on September 4, 2018September 4, 2018 by vinaya

A healthy option for those who are watching their carbohydrate intake is the Urad dal/Split Black Gram and Rava/Semolina Idli. Turns out extremely soft and fluffy and teamed with a Chutney or Sambhar is delicious!

Ingredients :

250 gms Urad Dal/Split Black Gram
500 gms Rava/Semolina
1/2 tsp Methi/Fenugreek seeds
Salt

Method :

Wash the Urad Dal well. Soak it along with the Methi for four hours. Wash it again and grind it to a smooth batter in the wet grinder non stop for half an hour adding a little water at a time to make a batter of pouring consistency. Add salt and allow to ferment for 10-12 hours. Meanwhile tip the Rava in a thin cloth. Tie it into a bundle and steam it in a steamer for fifteen minutes. Remove and keep aside. Allow to cool thoroughly. Tip it into a vessel. Add just enough water to wet it. Mix it well with your fingers and add it to the fermented Urad batter. Mix thoroughly. Keep aside for fifteen minutes. The batter takes on a dropping consistency as the Rava absorbs the moisture. Meanwhile get the steamer boiling. Grease the Idli stand. Pour the prepared batter into it and steam for ten minutes in a steamer. A knife inserted in the Idli should come out clean. Allow to cool for five minutes and then unmould the Idlis. Serve hot with Chutney of your choice. You can find the recipes to a variety of Chutneys under the catagory of ‘Chutneys’ of this website.

Note: The proportion of Urad Dal to Rava is 1:2 when grinding the batter in a wet grinder. If using the blender or mixer the portion is 1:1 as the batter made in the wet grinder increases in volume as compared to the blender.

Naivedya /Offerings to Lord Krishna on Krishnashtami.

Posted on September 2, 2018September 2, 2018 by vinaya

Krishna Janmashtami is the birth anniversary of Lord Krishna. It is celebrated throughout India by observing a fast and welcoming His birth when the star Rohini ascends the sky. Each region in India celebrates it according to their own traditions and customs. Posting today the Naivedya/ Offerings to the Lord that have been prepared. Recipe Links to all are shared below.

Til/Sesame Seed Ladoo Recipe

Wheat Flour Ladoos Recipe

Panchakkajeya Recipe

Moong Dal Usli Recipe

Chana /Black Chickpeas Stir Fry Recipe

Chana /Black Chickpeas Stir Fry Recipe

Posted on September 2, 2018 by vinaya

This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.

Ingredients :

250 gms Chana/Chickpeas
6 green chillies
1 dry red chilly
Salt
3 sprigs curry leaves
1 tbsp oil
1 tsp mustard
1/4 tsp Hing/asafoetida
4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

Raw Banana Wafers /Nendran Chips Recipe

Posted on September 1, 2018 by vinaya

These are a speciality both in Kerala and in Mangalore, where Coconut oil is used to fry these wafers/chips. The Banana used is a special variety called Nendran which is the native of Kerala. Sliced directly into the hot coconut oil and fried till crisp, these golden beauties are light, crunchy and simply melt in the mouth!

Ingredients :

4 Raw Nendran Bananas
1 tsp salt
5 tbsps water
Coconut oil to fry.

Method :

Dissolve the salt in five tbsps of water. Heat the Coconut oil in a pan. Slice the raw Nendran bananas with a slicer directly into the hot oil. Keep tossing . When it starts turning crisp drop in a spoon of brine. Fry till crisp. Remove, drain and store in air tight container when cool.

Kerala style Dal/Parippu Curry Recipe

Posted on September 1, 2018 by vinaya

Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!

Ingredients :

100 gms Moong Dal/Split Green Gram
3 tbsps grated coconut
1/2 onion roughly chopped
1/4 tsp Jeera/Cumin seeds
3 green chillies
1/4 tsp Haldi /Turmeric powder
1 onion sliced thinly
1 sprig curry leaves
1 tbsp Ghee/clarified butter
1/4 tsp Mustard
Salt

Method :

Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.

Raw Banana Peel/Ethakka Tholi Thoran stir fry Recipe

Posted on September 1, 2018November 30, 2020 by vinaya

This preparation is best out of waste. The peel of Raw Banana which is high in nutrients is finely chopped and seasoned. Seasoning depends on one’s choice, but the authentic one calls for use of onions. It tastes good without them too, and goes well with Rice or Roti.

Ingredients :

Peel of three Raw Bananas
2 onions
2 tbsps grated coconut
A pinch of Haldi/Turmeric
3 green chillies
1/4 tsp Jeera/Cumin seeds
1 tbsp oil
1/2 tsp Mustard
1 sprig curry leaves
Salt

Method :

Wash and chop the Raw Banana Peel thinly. Slice the onions. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Add salt and roast till translucent. Add the chopped peel and stir fry on a gentle flame. Grind the coconut, green chillies and Cumin seeds to a coarse paste. Tip it along with Turmeric into the onion and peel mixture. Cook till done. Serve hot.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Kerala style Okra fry/Vendakka Mezhukupuratti Recipe

Posted on September 1, 2018July 5, 2020 by vinaya

This stir fry goes well with Rice as well as Roti because of the generous use of onions in this recipe. Simple but flavourful. I have tried making it without the onions too, but prefer the ones with the fragrance of lightly sautéed onions.

Ingredients :

200 gms Okra/Bhindi/Vendakka
2 large onions
1 tbsp Kashmiri Chilly powder
1/4 tsp Haldi/Turmeric powder
2 cloves garlic crushed
Salt
2 tbsps oil
1 tsp Mustard
1 sprig curry leaves
2 tbsps grated coconut

Method :

Wash and, pat dry the Okra. Snip off ends and chop fine. Slice the onions thinly. Heat oil in a pan. Add the mustard and after it splutters add the onions, garlic, curry leaves and salt. Roast till the onions turn translucent. Add the chilly and turmeric powders. Sauté for a few seconds. Add the Okra and stir fry till done on a gentle flame. Garnish with coconut and serve hot.

Kootu Curry/ Chickpeas, Raw Banana and Yam in Coconut Masala Recipe

Posted on September 1, 2018 by vinaya

Kootu Curry is an essential part of feasts in Kerala. One may use vegetables of choice along with Black Chickpea though generally Yam and Raw Banana are vegetables of choice. Kootu Curry is a coconut based dish which also calls for a garnish of roasted coconut.

Ingredients :

100 gms Chana/Black Chickpeas
100 gms Yam
1 small raw Banana
1/2 coconut grated
1/2 tsp Chilly powder
1/2 tsp Haldi /Turmeric powder
1/2 tsp pepper powder
1/2 tsp Jeera/Cumin powder
2 green chillies
1 tbsp Coconut oil
1 tsp mustard
1 dry red chilly
2 sprigs curry leaves
4 tbsps grated coconut
Salt

Method :

Wash and soak the Chickpeas for 8 hours. Pressure cook with salt till done. Deskin Yam and Raw Banana. Wash and cube them. Boil them in water along with chilly and turmeric powder till done. Grind together coconut, green chillies, pepper and Cumin powder. Tip it into the cooked vegetables along with the cooked Chickpeas. Boil well. Dry roast four tbsps of coconut to a rich brown. Drop it into the Kootu Curry. Heat oil in a pan. Add mustard and after it splutters add the dry red chilly. Toss. Drop in the curry leaves. Toss and pour the seasoning into the Kootu curry. Heat well till all the flavours are infused for about ten minutes.